I browned the chicken pieces in coconut oil after skinning and cutting them in two. Took them out of the pan a set them aside while sautéing and browning the onion slices and the garlic in the leftover coconut oil.

While they sauteed on low I put the yogurt, almond butter, tamari and the spices (save the cardamum seeds) in a small food processor and blended it all.

Once the onions were soft and lightly browned, I put the chicken back in the pan with the onions and garlic and topped it with the yogurt mixture. I brought it too a simmer and then turned it very low, covered and let it cook for about 40 minutes. The chicken pieces were very large. It’s likely to take less time with smaller chicken pieces.

Once it was cooked I chopped up the whole bunch of cilantro and tossed it on top of the meat and juices.

I cooked the mung bean noodles and tossed those in as well. I prepared about 3 oz of the noodles. I put them in water in a pot on the stove. They do not need to come to a boil. They cook very quickly. When they are softened I simply put them in a collander and cut them up with scissors. They are infinitely long so if you don’t cut them up they will be very difficult to eat. I plopped the noodles into the chicken and juices and mixed it all up.

I’m really loving these noodles and using them in all sorts of things I might otherwise use rice or pasta…they are very versatile.

You are free to adapt just about any recipe that I make! I was just so happy you stopped by and commented. Always love to see you posting. I really love your adaptations and am SO going to have to try this!